Pizza Man adds experience with hiring of chef and general manager

The new Pizza Man is stepping up its game as it assembles its team: The restaurant has hired Lake Park Bistro chef de cuisine Zachary Baker as its executive chef and Mason Street Grill certified sommelier Heather Korte as its general manager. »Read Full Blog Post

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My only ask/suggestion/plea for Pizza Man is that they serve their red wine by the glass at a decent temperature. So many restaurants serve red wine (esp. by the glass) at room temperature, which is a travesty. I don't want it refrigerated, but 58-60F would be nice.

Well Pizza Man has a Wine Spectator "Best of" awarded wine list. one of the few in the city. The wines are not inexpensive. They do serve the wine in a high quality Riedel stemware. So yes, "Playergotgame" is correct, that discerning wine patrons, who go to Pizza Man especially for the wine list, and can pay up to several hundred dollars for a bottle, should be served the reds at "cellar temperature," which is in the mid 50 degree range. If they were selling jug wine at $ 5 a glass, it would be different. I've also had red wine served at "room temperature" around the city, in other words, 70 degree-ish or higher: when a bottle of good wine is stored at that temperature, it cooks. This is a common mistake that occurs in mid range Milwaukee restaurants, and apparently people who don't know any better think that's OK. It's not.

Fortunately, they just hired two people who know wine and will be sure that the wine service is correct. When these restauranteurs charge top buck for wine, knowledgeable customers will expect the wine to be served properly.

And I expect that when they reopen, given the ambitious scale of the new place and the experience they have hired, food prices will be higher and this will not be a cheap pizza joint for the after bar crowd. That's OK with me.

If the wine isn't stored at "cellar temperature," or in the 40 degree range for white, 55 degrees for red, the wine will "cook" and go bad in the bottle. The prices charged at PM are high enough that a customer should expect proper storage. When properly stored, a newly opened bottle will not be at "room" temperature of 70 degrees, no matter what the customer wants. They could heat up your wine in the microwave if you want to drink it warm though.

The conche appetizer was the best in North America! Please keep that, and even offer a larger portion for an entree. I'd like the conche appetizer, the conche entee, and perhaps something with conche for desert!